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Roasted Chicken Tortellini Salad

by Travinia, Chef: Ralph Ruocco

4 oz Roasted chicken
2 Cups Spinach
1 tbsp Golden raisins
1 tbsp Pine nuts
4 each Roasted tomatoes
4 oz Cheese tortellini
2 oz Herb vinaigrette
1 oz Basil Pesto

  1. In a mixing bowl add pesto and herb vinaigrette mix well
  2. Add all other ingredients and toss well with your gloved hand
  3. Place in an entree salad bowl


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